Wash the tongue thoroughly, and leave it to soak during
two days, after which rub it with saltpetre and a little
brown sugar ; season it with whole pepper, and add a little
cold salted water ; leave it to soak in this four days, taking
care to turn it every day ; then put it on to boil in water,
to which you may add a little of the brine, an onion, a
carrot, a bay-leaf, and a little parsley. When the tongue
is done, skin it, place it in a deep dish, and pour the
liquor over it, after passing the latter through the tammy.
The tongue is of a better flavour when left to get cold in
the gravy.

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